Peppermint Meltaways
Ingredients
- 1 cup butter softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
FROSTING:
- 2 tablespoons butter softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops red food coloring optional
- 1-1/2 cups confectioners’ sugar
- 1/2 cup crushed peppermint candies
Instructions
- In a small bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in extract.
- In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
- Refrigerate, covered, 30 minutes or until firm enough to handle.
- Preheat oven to 350°. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
- Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets.
- Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Store in an airtight container.
- Spread over cookies; sprinkle with crushed candies.
- Store in an airtight container.
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